Susie Drage
Music, Art & Cookery
The Cookery Book
Gremolata Couscous Stuffed Red Peppers

Gremolata Couscous Stuffed Red Peppers
Serves 4
Preparation Time: 25 minutes
Cooking Time: 40 minutes
We love this one and serve it up to guests!
Ingredients:
-
170g / 6 oz couscous
-
4 tablespoons raisins or sultanas
-
100 ml / 4 fl oz hot vegetable stock
-
Clear honey2 teaspoons
-
Zest and juice 1-2 lemons
-
4-5 garlic cloves, crushed
-
Bunch of flat leaf parsley
-
300 ml low fat natural yoghurt
-
4 tomatoes, roughly chopped
-
4 red peppers, halved, cores removed
-
Olive oil2 tablespoons
-
Sea Salt
-
Freshly ground black pepper
Method
-
Pre heat the oven to 190C/170C Fan/ Gas 5.
-
Put the couscous and raisins or sultanas in a heatproof bowl.
-
Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 - 10 minutes.
-
Meanwhile, to make the gremolata. Place the lemon zest, garlic and parsley in a food processor, whizz until finely chopped (or chop everything finely with a sharp knife).
-
Stir 2 tbsp of this mixture into the yoghurt, then set aside.
-
Stir the remaining mixture into the couscous with the tomatoes and season with sea salt and freshly ground black pepper.
-
Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin, Drizzle with oil, and bake for 40 minutes until the peppers are tender.
-
Serve with the yoghurt and a green salad, and warm crusty bread.